Name: Easy Weetabix Cake Loaf, Baked (10 Mins Prep)
Prep time: 10 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 Tablespoons flax seeds; 6 Tablespoons water; 2 Weetabix (or Weetbix); 75 grams (1/2 cup) raisins; 1 teaspoon mixed spice (feel free to double this if you like the flavor); 1 Tablespoon liquid sweetener (I used agave syrup); ¼ teaspoon salt; 240 ml (1 cup) plant-based milk (, or swap with regular milk); 113 grams (1 cup) whole wheat flour; 2 teaspoons baking powder

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With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast and baked dessert idea that’s super versatile and delicious!

A Weetabix cake slice on a white speckled plate, with two more slices in the corners.

Disclaimer: I’m aware that this recipe is great for the Slimming World weight loss programme. For clarity, I am NOT advocating this meal plan, which is also why I am not providing any syns information.

Having said that, I think this is a super easy, fun, and versatile recipe to make, which is why you’re seeing it on my blog now! Hope you enjoy it!

Why You Will Love This Recipe

🌟 Quick and Easy to Make: This recipe (which is similar to a malt loaf recipe) only consists of mixing ingredients and only takes 10 minutes of cooking time!
🍽️ Perfect for Sharing: Whip up a Weetabix cake loaf for friends and family to enjoy together.
🍏 Nutritious Start: It’s a wholesome breakfast option that includes fibre-rich whole wheat flour for a nutritious beginning to your day.
💚 100% plant-based

Weetabix cake loaf with some cut slices of the cake on a white background.

Ingredients

First up, we’re providing a vegan substitute for the eggs. If you’re not vegan, feel free to use 2 eggs. Otherwise, use

Flax Seeds: The tried and tested egg substitute in vegan baking.
Water: Essential for making a flax “egg”, ensuring your cake holds together.

And now, the rest of the ingredients

Weetabix or Weetbix: These whole-grain breakfast biscuits provide a hearty, fibre-rich base for your cake, adding a unique texture and wholesome flavor.
Raisins: Adds natural sweetness and a burst of fruity flavor to your Weetbix Cake Loaf. Feel free to also add in your favorite dried fruits, such as some cranberries that I added here.
Mixed Spice: This aromatic blend of spices impart a warm and cozy flavor.
Liquid Sweetener (Agave Syrup): Our natural sweetener
Salt: Enhances the other flavours in your Weetabix cake.
Plant-Based Milk (or Regular Milk): Any milk works, whether it’s plant-based or regular skimmed/whole milk.
Whole Wheat Flour: Boosts the nutritional value.
Baking Powder: Helps your cake rise and become light and fluffy.

Ingredients to make Weetbix cake loaf with labels.

How to Make Weetabix Cake

Create the Flax Egg: Combine flax seeds and water, allowing them to thicken for approximately 7 minutes. Skip this step if using regular eggs.

Prepare Wet Ingredients: In a large bowl, measure and add the Weetbix, raisins, mixed spice, liquid sweetener, and salt. Then add the milk last. Stir to ensure even mixing.

Preheat the Oven: Set your oven to 180℃.

Flax egg on white bowl as an vegan egg substitute. — Flax egg (feel free to skip and just use normal egg if you’re not vegan).

Weetbix, mixed spice, raisins, dried cranberries, agave syrup, salt, and milk in a large bowl. — Flax egg (feel free to skip and just use normal egg if you’re not vegan).

Incorporate the (Flax) Egg: Once the flax egg thickens, add it to the wet ingredients mixture.

Add Flour and Baking Powder: Add the whole wheat flour and baking powder, mixing until the dough is evenly combined.

Bake: Transfer the mixture to a lined loaf tin and bake for 1 hour.

Adding whole wheat flour and baking powder to the Weetabix cake bowl. — Add whole wheat flour and baking powder to the bowl.

Mixing all the ingredients for the Weetbix cake. — Add whole wheat flour and baking powder to the bowl.

Cool and Enjoy: After baking, allow the cake to cool on a wire rack for about 15 minutes. Then, it’s time to savour your Weetbix Cake Loaf!

Top Tips

Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. They should have a consistency that is just slightly thinner than an egg white.

Serving Suggestions

You can enjoy this Weetabix Cake on its own as it is already delicious that way. But if you want to have some pairing ideas, here are a few:

🍊 marmalade and berries compote
🍌 sliced bananas
🥜 nut butter drizzle
🍞 your favourite bread spread (such as my Sugar-Free Vegan Nutella with Dates recipe)
🥄 yoghurt or quark (try my 1-ingredient Vegan Quark here!)
☕ a cup of tea, or some coconut matcha latte!

A Weetabix cake loaf with two slices cut on a baking sheet, taken from above.

Jazzing Up this Weetabix Cake Loaf

Want some variations for this? Try one of these:

Use cranberries (or any of your favourite dried fruits) instead of raisins.
Add a banana to the recipe to make Weetabix banana bread.
- Be sure to reduce the liquid in this recipe, so start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.
Add some shredded carrots and ginger to make some Weetabix carrot cake
Add some cocoa powder, or use chocolate milk to make Weetabix chocolate cake! Yums!

Storage Instructions

Storage: Store your Weetabix Cake Loaf in the fridge for up to 5 days in an airtight container.

Meal prep: This recipe is perfect for meal prep. Bake it in advance, slice it into portions, and have it ready for quick and convenient breakfasts or snacks.

Freezing: This Weetabix Cake Loaf freezes well for up to 3 months. Pre-slice your cake before freezing so you can defrost individual slices instead of having to defrost the full loaf.

You can thaw it in the fridge overnight, then bake it for about 5-7 minutes at 180℃ to warm it up. If baking from frozen, bake it for about 8-10 minutes.

You can also warm it up using a microwave although note that this isn’t the recommended way since microwaving tends to not heat the food evenly.

Someone grabbing a slice of Weetabix cake with her right hand.

FAQ

Yes, you can! The only caveat is that you need to reduce the liquid used since banana contains some moisture already.

For this, start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.

Other than making this healthy Weetabix cake, you can also make these healthy Weetabix Overnight Oats (that taste like cheesecake!).

Other Weetabix breakfast ideas include making Weetabix and banana bowls, Weetabix pancakes, Weetabix muffins, and baked Weetabix (which is similar to my Baked Oats Without Banana recipe with 5 Variations! or my Chocolate Chip Cookie Baked Oats recipe).

You can jazz it up into a healthy dessert or breakfast recipe using this Weetabix Cake Loaf recipe. For an even easier recipe, try my Cheesecake Overnight Weetabix, which is similar to an overnight oats recipe!

Looking for more Healthy Breakfast / Dessert Ideas?

Whether you’re already a fan of Overnight Oats, or have not tried it out, check out one of my overnight oats recipes: Frozen Fruit Overnight Oats for a healthy recipe, or Biscoff Overnight Oats and Oreo Overnight Oats for slightly more indulgent recipes.

If you like puddings, I highly recommend my Flax Seed Pudding (with 3 Variations), which is packed with fiber and protein, and is also my most popular recipe on YouTube!

And if you’re a fan of the popular British toast spread, try this Marmite on Toast recipe! Or try my Vegan Coronation Chicken for your next jubilee celebration!